Kolacky
I’ve made these cream-cheese kolacky dozens of times for brunches and holiday trays — the dough is tender, melts on your tongue, and the little jam centers bring the bright pop that keeps people coming back for more. These are the small, elegant cookies your guests will assume took much longer than they actually did.
Why you’ll love this dish
Kolacky are a classic Central European cookie with a delicate, shortbread-like crumb and a jewel-like jam center. They’re perfect when you want a homemade treat that looks fancy but is straightforward to make. This version uses cream cheese in the dough for extra tenderness and a subtle tang that balances the jam.
- Quick to mix and chill-free for bakers who want fast results.
- Budget-friendly pantry ingredients with flexible jam choices.
- Kid-friendly to make together — little hands can press jam into the centers.
- Great for holiday cookie trays, coffee mornings, or an elegant after-dinner treat.
“Every batch disappears before the coffee is cold — flaky, buttery, and the jam gives just the right brightness.” — a regular at my weekend brunch table
How this recipe comes together
Start by creaming the softened cream cheese and butter until completely smooth — that creates the tender base. Sugar is folded in next for sweetness, then flour brings the dough together. Roll thin, cut into small squares, add jam, fold the corners up, and bake until the edges are lightly golden. The whole process is forgiving: watch texture rather than exact timing for best results.
What you’ll need
- 1 cup cream cheese, softened (full-fat gives best flavor)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract (optional)
- 1/2 cup fruit jam (apricot, raspberry, or your favorite)
Notes and substitutions:
- Butter: salted can be used; reduce any added salt if you do.
- Cream cheese: Neufchâtel or reduced-fat will work but yields a slightly less rich cookie.
- Jam: seedless apricot or raspberry are classic; try lemon curd or fig preserves for variety.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened cream cheese and butter together until very smooth and creamy. Scrape the bowl so there are no lumps.
- Add the granulated sugar and mix until combined and slightly fluffy.
- Gradually add the flour and mix just until the dough comes together. It should be soft but not sticky. If it feels too sticky, fold in 1 tablespoon of flour at a time.
- Stir in the vanilla extract until evenly distributed.
- Lightly flour your work surface and roll the dough to about 1/8-inch thickness. Keep the dough moving to avoid sticking.
- Cut the dough into 2-inch squares using a cutter or a knife. Transfer the squares to the prepared baking sheet, spacing them about 1 inch apart.
- Spoon about 1/2 teaspoon of jam into the center of each square. Don’t overfill.
- Fold the four corners of each square toward the center to form a small packet. Press gently to seal around the jam.
- Bake for 20–25 minutes, until edges are lightly golden and the bottoms feel set. Rotate the pan halfway if your oven runs hot.
- Let the kolacky cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
Best ways to enjoy it
Serve kolacky slightly warm or at room temperature. They pair beautifully with:
- A strong coffee or espresso in the morning.
- Tea — Earl Grey or a fruity herbal for contrast.
- Champagne or a light dessert wine for holiday gatherings.
Plate them in a single layer on a pretty cookie tray, dust lightly with powdered sugar if desired, and group by jam flavor for a visually appealing cookie plate.
Storage and reheating tips
- Room temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer freshness (especially in warm climates), refrigerate in an airtight container for up to 4–5 days.
- Freezing: Freeze baked kolacky in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze the dough logs (wrapped tightly) and slice/shape after thawing.
- Reheating: Warm a few cookies in a 300°F oven for 5–7 minutes to revive texture. Avoid microwaving for long periods or they’ll become soft.
Food safety note: because the dough contains dairy, avoid leaving baked cookies out at room temperature for over a day in warm environments.
Pro chef tips
- Fully soften but not melted: Make sure cream cheese and butter are room temperature and soft, but not oily or melted — that keeps the dough from becoming greasy.
- Minimal mixing: Overworking develops gluten and can make the cookies tough. Mix until just combined.
- Roll evenly: Rolling to an even 1/8-inch thickness ensures uniform baking. Use guides or dowels if you want precision.
- Jam amount: Keep jam small (about 1/2 tsp). Too much will leak and create soggy centers.
- Browning cue: Aim for lightly golden edges — that means the centers remain tender and not dry.
Creative twists
- Nutty centers: Add a small sprinkle of finely chopped toasted almonds under the jam for texture.
- Glaze finish: Drizzle a thin lemon or vanilla glaze after cooling for extra shine.
- Savory-sweet: Try a fig jam with a dab of mascarpone and a sliver of prosciutto for a party canapé.
- Gluten-free: Swap in a 1:1 gluten-free flour blend; chilling the dough slightly before rolling helps with handling.
- Vegan: Use vegan cream cheese and vegan butter substitutes; texture will be slightly different but still tasty.
Common questions
Q: How long does it take to make these kolacky?
A: Active hands-on time is about 20–30 minutes (mixing, rolling, cutting, filling). Add 20–25 minutes for baking. Total time roughly 50–60 minutes.
Q: Can I make the dough ahead of time?
A: Yes — wrap the dough tightly and refrigerate for up to 48 hours. Let it soften slightly at room temperature before rolling. You can also freeze the dough for up to 3 months.
Q: Why is my dough too sticky or crumbly?
A: Sticky dough means the dairy was too warm or too much liquid was used; fold in a tablespoon of flour at a time until manageable. Crumbly dough usually needs a bit more fat or moisture — ensure cream cheese and butter were fully softened and mixed well.
Q: Can I use different sizes or shapes?
A: Absolutely. Try round cutters and press a thumbprint in the center instead of folding corners. Adjust baking time slightly for different sizes.
Q: Are kolacky safe for kids?
A: Yes — these are kid-friendly to help make. Just supervise when using cutters and the oven.
Conclusion
If you want another version or more historical background on these cookies, see the Easy Kolacky Cookies Recipe – Cook Like Czechs for a traditional take and technique notes. For an alternate cream cheese kolacky recipe and user reviews, check the Cream Cheese Kolacky Recipe – Allrecipes to compare tips and flavor ideas.
Cream Cheese Kolacky
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Scrape the bowl to eliminate lumps.
- Add the granulated sugar and mix until combined and fluffy.
- Gradually add the flour and mix until the dough comes together, it should be soft but not sticky. Add more flour if necessary.
- Stir in the vanilla extract until evenly distributed.
- Lightly flour your work surface and roll the dough to about 1/8-inch thickness. Keep the dough moving to avoid sticking.
- Cut the dough into 2-inch squares and transfer them to the baking sheet, spacing them about 1 inch apart.
- Spoon about 1/2 teaspoon of jam into the center of each square and fold the corners toward the center to seal.
- Bake for 20–25 minutes, until edges are lightly golden and bottoms feel set.
- Let the kolacky cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.
